Seared New York Steak

Seared New York Steak

with Asparagus and Shallots

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This isn’t a steakhouse steak. The chefs at New York Times Cooking have perfected a quick, pan-seared steak that is ideal for a fast weeknight meal with no shortage of flavor. The Worcestershire sauce, balsamic vinegar and honey create a sweet marinade for the cuts of New York strip steaks to soak up and hold on to, giving you immense flavor in every bite. A side of crisp asparagus and shallots round out this hearty dish to give you the quick, easy and satisfying dinner you crave. 

  • Est. Cooking Time: 40 min
  • Allergens: Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Cabernet Sauvignon
  • Pale Ale

INGREDIENTS:

  • Boneless NY Strip
  • Honey
  • Worcestershire Sauce
  • Balsamic Vinegar
  • Asparagus
  • Garlic Clove
  • Peeled Shallots

EQUIPMENT YOU'LL NEED:

  • Large Oven Proof Sauté Pan or Cast Iron Skillet
  • Medium Sauté Pan

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil